Dolores' Harvest Zucchini - cooking recipe

Ingredients

1 1/4 lb. zucchini (about 5 small)
1/3 c. finely chopped onion
1/4 c. butter or margarine
1/2 c. sour cream
1 tsp. salt
1 tsp. monosodium glutamate
2 tsp. paprika
2 tsp. poppy seed

Preparation

Wash zucchini, remove stem and blossom end but do not peel. Cut into 1/4-inch slices.
In large skillet, cook and stir zucchini and onion in butter until butter is melted.
Cover, cook, stirring occasionally until zucchini is tender-crisp.
Mix remaining ingredients.
Gently stir into zucchini and heat through. Serves 4.